Spicy Peanut and Romaine Salad - Bravabod
Recipes

Spicy Peanut and Romaine Salad

Valentina

This tastes like takeout, but so much fresher. Made with crunchy romaine, fresh herbs, carrots, crushed peanuts, and a seriously addictive creamy peanut dressing. If you can't eat peanuts, substitute with sliced almonds in the salad and almond butter in the dressing - it's just as good. Try serving this alongside cooked quinoa or chicken for a great meal. Any leftover spicy peanut dressing can be used in future salads, as a dip, or tossed with < a target="blank" href="/creamy-peanut-noodles">noodles.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 1/2 large head romaine (or 1 small head), chopped
  • 3/4 cup shredded carrots
  • 3 scallions, chopped
  • 1/2 cup peanuts, roughly chopped
  • 1/4 cup packed fresh mint, chopped
  • 1/4 cup packed fresh cilantro, chopped
  • 1 navel orange, segmented (optional, Note 1) Spicy Peanut Dressing
  • 6 tablespoons grapeseed oil
  • 3 tablespoons smooth peanut butter
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon sriracha (or more, to taste)
  • 3/4 teaspoon ground ginger
  • salt, to taste

Instructions
  1. Step 1: Stir together all dressing ingredients in a small bowl until smooth. Taste and adjust spices as desired. Set aside.
  2. Step 2: Combine all salad ingredients in a bowl. If using the navel orange option, segment the orange to remove the rind and cut the wedges into bite-sized pieces.
  3. Serve: Toss the salad with the spicy peanut dressing, to taste, just before serving. I use about half of the dressing. Enjoy.

Recipe Notes

Note 1: Every 1 navel orange can be substituted with 1 small can of mandarin oranges, drained.

Nutrition

This tastes like takeout, but so much fresher. Made with crunchy romaine, fresh herbs, carrots, crushed peanuts, and a seriously addictive creamy peanut dressing. If you can't eat peanuts, substitute with sliced almonds in the salad and almond butter in the dressing - it's just as good. Try serving this alongside cooked quinoa or tempeh for a great meal. Any leftover spicy peanut dressing can be used in future salads, as a dip, or tossed with < a target="blank" href="/creamy-peanut-noodles">noodles.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 1/2 large head romaine (or 1 small head), chopped
  • 3/4 cup shredded carrots
  • 3 scallions, chopped
  • 1/2 cup peanuts, roughly chopped
  • 1/4 cup packed fresh mint, chopped
  • 1/4 cup packed fresh cilantro, chopped
  • 1 navel orange, segmented (optional, Note 1) Spicy Peanut Dressing
  • 6 tablespoons grapeseed oil
  • 3 tablespoons smooth peanut butter
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon agave syrup
  • 1 tablespoon sriracha (or more, to taste)
  • 3/4 teaspoon ground ginger
  • salt, to taste

Instructions
  1. Step 1: Stir together all dressing ingredients in a small bowl until smooth. Taste and adjust spices as desired. Set aside.
  2. Step 2: Combine all salad ingredients in a bowl. If using the navel orange option, segment the orange to remove the rind and cut the wedges into bite-sized pieces.
  3. Serve: Toss the salad with the spicy peanut dressing, to taste, just before serving. I use about half of the dressing. Enjoy.

Recipe Notes

Note 1: Every 1 navel orange can be substituted with 1 small can of mandarin oranges, drained.

Nutrition

This tastes like takeout, but so much fresher. Made with crunchy romaine, fresh herbs, carrots, almonds, and a seriously addictive nutty dressing. Try serving this alongside cooked chicken skewers for a great meal. Any leftover spicy dressing can be used in future salads, as a dip, or tossed with < a target="blank" href="/creamy-peanut-noodles">noodles.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 1/2 large head romaine (or 1 small head), chopped
  • 3/4 cup shredded carrots
  • 3 scallions, chopped
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup packed fresh mint, chopped
  • 1/4 cup packed fresh cilantro, chopped
  • 1 navel orange, segmented (optional, Note 1) Spicy Almond Dressing
  • 6 tablespoons grapeseed oil
  • 3 tablespoons smooth almond butter
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon sriracha (or more, to taste)
  • 3/4 teaspoon ground ginger
  • salt, to taste

Instructions
  1. Step 1: Preheat the oven the 350°F. Spread the almonds evenly on a baking sheet and bake for 6 to 8 minutes, or until golden and fragrant. Keep an eye on them to avoid burning. Transfer to a dish and set aside.
  2. Step 2: Stir together all dressing ingredients in a small bowl until smooth. Taste and adjust spices as desired. Set aside.
  3. Step 3: Combine all salad ingredients in a bowl. If using the navel orange option, segment the orange to remove the rind and cut the wedges into bite-sized pieces.
  4. Serve: Toss the salad with the spicy almond dressing, to taste, just before serving. I use about half of the dressing. Enjoy.

Recipe Notes

Note 1: Every 1 navel orange can be substituted with 1 small can of mandarin oranges, drained.

Nutrition

This tastes like takeout, but so much fresher. Made with crunchy romaine, fresh herbs, carrots, crushed peanuts, and a seriously addictive creamy peanut dressing. If you can't eat peanuts, substitute with sliced almonds in the salad and almond butter in the dressing - it's just as good. Try serving this alongside cooked chicken skewers for a great meal. Any leftover spicy peanut dressing can be used in future salads, as a dip, or tossed with < a target="blank" href="/creamy-peanut-noodles">noodles.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 1/2 large head romaine (or 1 small head), chopped
  • 3/4 cup shredded carrots
  • 3 scallions, chopped
  • 1/2 cup peanuts, roughly chopped
  • 1/4 cup packed fresh mint, chopped
  • 1/4 cup packed fresh cilantro, chopped Spicy Peanut Dressing
  • 6 tablespoons grapeseed oil
  • 3 tablespoons smooth peanut butter
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon yacon syrup or low-carb maple sweetener
  • 1 tablespoon sriracha (or more, to taste)
  • 3/4 teaspoon ground ginger
  • salt, to taste

Instructions
  1. Step 1: Stir together all dressing ingredients in a small bowl until smooth. Taste and adjust spices as desired. Set aside.
  2. Step 2: Combine all salad ingredients in a bowl.
  3. Serve: Toss the salad with the spicy peanut dressing, to taste, just before serving. I use about half of the dressing. Enjoy.
Nutrition

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Spicy Peanut and Romaine Salad

PT20M 1/2 large head romaine (or 1 small head), chopped 3/4 cup shredded carrots 3 scallions, chopped 1/2 cup peanuts, roughly chopped 1/4 cup packed fresh mint, chopped 1/4 cup packed fresh cilantro, chopped 1 navel orange, segmented (optional, Note 1) 6 tablespoons grapeseed oil 3 tablespoons smooth peanut butter 3 tablespoons rice vinegar 1 tablespoon sesame oil 1 tablespoon honey 1 tablespoon sriracha (or more, to taste) 3/4 teaspoon ground ginger salt, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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